3 chicken broth tablets dissolved in 6 cups of boiling water (1.4 liters)
1/4 cup butter (50 g)
1 medium onion (100 g) finely chopped
50 g chicken liver, finely chopped
2 cups Arborio rice (400 g)
1 cup dry white wine (240 ml)
1/2 teaspoon salt
A pinch of black pepper
1/4 cup grated Parmesan cheese (30 g)
3 chicken broth tablets dissolved in 6 cups of boiling water (1.4 liters)
1/4 cup butter (50 g)
1 medium onion (100 g) finely chopped
50 g chicken liver, finely chopped
2 cups Arborio rice (400 g)
1 cup dry white wine (240 ml)
1/2 teaspoon salt
A pinch of black pepper
1/4 cup grated Parmesan cheese (30 g)
Fur a large pot and bring the chicken broth to a boil
While that's heating up, melt half the butter in a large skillet over medium heat
Add the onion and cook until it's soft and translucent, stirring occasionally for about 2 minutes
Add the chicken liver and cook for about 1 minute, then stir in the Arborio rice
Cook for another 2 minutes, stirring constantly
Pour in the white wine, stir to combine, and cook until the liquid has almost completely evaporated, about 1 minute
Add 1 cup of the hot chicken broth to the pot and stir to combine
Repeat this process with the remaining broth, adding it a cup at a time and stirring constantly as it's absorbed, about 30 minutes or until the rice is al dente
Season with salt and black pepper
Remove from heat
Add the remaining butter and Parmesan cheese, and stir until melted and combined
Transfer to a serving dish and serve immediately
Cals: 370 per serving
Suggested wine pairing: a fruit-forward red like Luigi Bosca Pinot Noir 95 or a rich white like Marqués de Casa Concha Chardonnay 96
